Ingredients:
For the cake:
1
½ cup- All-purpose flour
2
tsp. Baking powder
6-
Eggs
1
½ cup- Powdered sugar
1
tsp. Pineapple extract
For the filling
and frosting:
1
cup- Heavy whipping cream
1
cup- Powdered sugar
Pinch
of yellow food color
1
cup- Pineapple juice
1
cup- Canned pineapple chunks
½
cup- Cherries
½
cup- Almonds, sliced
1.
Preheat oven at 180 degree C.
2.
Grease two 9-inches round baking pans or a large baking tray with butter and
dust with flour and cut the cake into half.
3.
Separate the egg white from the yolks.
4.
Beat each separately adding pineapple extract and little sugar at a time.
5.
The egg whites should form stiff peaks. The egg yolks should be pale and thick
6.
Fold the beaten egg yolks into egg whites.
7.
Sift all-purpose flour and baking powder and fold into the egg mixture.
8.
Pour mixture into prepared pan.
9.
Bake for 15-20 minutes till cake is done or a toothpick comes out clean when
inserted in the center of the cake.
10.
Let cool in pan for 10-15 minutes and then invert cakes onto cooling rack. Let
cool completely before frosting.
11.
Whip cream while slowly adding sugar and food color till cream is thick and
stiff, do not overbeat.
12.
Place one cake over a cake pedestal, poke holes with a fork in a few places on
the cake.
13.
Spoon the juice of the pineapple all over the cake in a till cake is moist.
14.
Spread an even layer of the cream, place the other cake on top of this and
repeat the moistening procedure.
15.
Spread an even thick layer of cream on top and sides of the cake.
16.
To finish decorate with pineapple chunks, cherries and sliced almonds. Cut and
serve.
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